Peanut Butter Chocolate Chip Cookie Mounds
Soft gluten-free, vegan peanut butter cookie with oats, bananas, and chocolate chips.
Servings: 15 Cookies
Calories: 230kcal
Ingredients
- 3 spotted bananas ~without spots for Low FODMAP mashed
- 1 Tbs vanilla extract
- 3/4 cup natural peanut butter I used creamy
- 3 Tbs pure maple syrup agave syrup, or honey - or a combination of any of the three
- 2 cups old-fashioned gluten-free oats
- 1/2 cup gluten-free flour ~ My favorites are Pamela's Products - Gluten-Free All-Purpose Flour - Artesian BlendBob's Red Mill Gluten-Free All-Purpose Flour, and Sorghum.
- 1 tsp baking powder ~ corn-free if needed
- 1 Tbs ground flax seed
- 1 Tbs hemp seeds optional, but very healthy
- 3 Tbs chopped walnuts or other nuts of your choice
- 3 Tbs unsweetened coconut flakes
- 1/2 cup semi-sweet chocolate chips ~(I use Enjoy Life Semi-Sweet Chocolate Chips dairy & gluten-free
Instructions
- Preheat oven to 350 and prepare baking sheets.
- In a large mixing bowl add mashed bananas, vanilla, peanut butter, and pure maple syrup. Mix well.
- Add oats, flour, flax seeds, hemp seeds, and baking powder. Stir to combine.
- Add chopped nuts, coconut, and chocolate chips. Stir to combine.
- Scoop mounds of dough onto prepared baking sheets. These cookies will not spread out, so quite a few will fit on the baking sheet at a time. Bake for about 14 minutes. Cool on a wire rack.
Notes
Nutrition
Serving: 1Cookie | Calories: 230kcal | Carbohydrates: 26g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.005g | Cholesterol: 0.4mg | Sodium: 58mg | Potassium: 290mg | Fiber: 3g | Sugar: 9g | Vitamin A: 24IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 2mg